2 x 400 grams of canned chickpea (drain the water)
1 medium sized red onion (finely chopped)
1 medium tomato (finely chopped)
1 boiled potato (chopped into cubes)
1 lemon squeezed (approximately a ¼ cup)
½ cucumber (chopped into cubes)
1 bullet green chilli chopped
75 grams of pomegranate
2 tablespoons of green yoghurt
A sprig of coriander
A sprig of mint
Red chili powder to taste
A pinch of salt
1, In a large bowl, add all ingredients and mix well until combined.
2, Refrigerate for at least 30 minutes
3, Before serving ensure to toss the chana chaat and garnish with some coriander and mint with a swirl of yoghurt.